If you’re searching for a comforting, yet fresh and vibrant dish to share with loved ones, the Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) Recipe is your new best friend in the kitchen. These tender, pillowy dumplings, paired with a rich and aromatic Napoli sauce, bring together the best of Italian flavors in a dish that feels both indulgent and wholesome. Each bite delivers the perfect balance of creamy ricotta, earthy spinach, and the bright, herby notes of homemade tomato sauce, making this a recipe that’s destined to become a favorite at your dinner table.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish truly shine. Each component plays a vital role, whether it’s adding creaminess, vibrant color, or depth of flavor.
- Olive oil: Use good quality extra virgin olive oil for a rich, fruity base in both the sauce and the dumplings.
- Garlic: Finely minced to gently infuse the sauce and dumplings with a savory aroma.
- Onion and Eschallot: These provide a subtle sweetness and complexity to the Napoli sauce and ricotta mixture.
- Crushed tomatoes and tomato paste: The heart of the Napoli sauce, giving it a deep, tangy tomato flavor.
- Basil: The essential herb that brightens the sauce and the dumplings with fresh, fragrant notes.
- Sugar, salt, and black pepper: Basic seasonings that enhance and balance every flavor.
- Baby spinach: Packed full of nutrients and color, tightly packed leaves make the dumplings irresistibly green and fresh-tasting.
- Ricotta: Choose dry ricotta to ensure the dumplings hold together beautifully without being too wet.
- Egg and egg yolk: They bind the dumpling dough, lending a tender yet firm texture.
- Parmesan cheese: Adds a salty, nutty kick—both mixed in and sprinkled on top.
- Flour: Just enough to provide structure and help maintain the dumplings’ shape during cooking.
- Water: Used to adjust sauce consistency, ensuring it’s smooth and luscious.
How to Make Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) Recipe
Step 1: Prepare the Napoli Sauce
Start by heating olive oil in a large pan over medium heat. Add finely minced garlic and diced onion, cooking gently until translucent and fragrant. This slow sauté builds the flavorful foundation of your Napoli sauce. Stir in crushed tomatoes and tomato paste, then pour in half a cup of water to bring everything together. Toss in a basil stem for that unmistakable herbal hint, and season with white sugar, salt, and black pepper. Let the sauce simmer on low heat for about 30-40 minutes, allowing the flavors to meld into a rich, satisfying base ready to embrace those delicate dumplings.
Step 2: Make the Malfatti Dough
While the sauce simmers, focus on the star of the dish: the malfatti dumplings. Begin by washing baby spinach thoroughly, then sauté it with olive oil, finely minced garlic, and chopped eschallot until it wilts and releases its vibrant green color. After cooling slightly, finely chop the spinach mixture. In a large bowl, combine the dry ricotta, spinach, sliced basil leaves, eggs, and egg yolk, mixing gently but thoroughly. Add the grated parmesan, flour, salt, and black pepper, then stir everything together until it forms a soft, cohesive dough that’s ready to be shaped into dumplings.
Step 3: Cook the Malfatti
Bring a large pot of salted water to a gentle boil. Carefully shape the dough into small dumplings—each about the size of a walnut—and gently drop them into the simmering water. The malfatti are delicate, so avoid overcrowding the pot. Once they float to the surface, give them another 1-2 minutes to cook fully. Use a slotted spoon to lift them out and transfer directly into the warm Napoli sauce, allowing them to soak up even more flavor and stay wonderfully tender.
How to Serve Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) Recipe
Garnishes
A sprinkle of freshly grated parmesan is a must, adding a savory, melty finish that complements the creamy dumplings perfectly. A few small basil leaves scattered on top brighten the dish visually and heighten its fresh aroma. For a touch of indulgence, a drizzle of good olive oil just before serving lifts the entire plate beautifully.
Side Dishes
This dish pairs wonderfully with a crisp, simple green salad tossed in lemon vinaigrette, which adds lightness and contrast to the rich malfatti. Crusty garlic bread or a slice of toasted Italian bread is also fantastic for soaking up every bit of that luscious Napoli sauce. If you’d like something heartier, a side of roasted seasonal vegetables brings lovely color and texture to the meal.
Creative Ways to Present
For an elegant touch, serve the malfatti in shallow bowls with a generous ladle of Napoli sauce swirling around each dumpling. Try layering with thin slices of grilled zucchini or eggplant underneath for extra depth and a stunning presentation. You can also plate them family-style in a beautiful ceramic dish right in the center of the table—nothing beats sharing this Italian classic with the people you love.
Make Ahead and Storage
Storing Leftovers
Leftover malfatti with Napoli sauce can be refrigerated in an airtight container for up to 3 days. The dumplings will soak up the sauce even more, turning tastier by the next day. Keep the sauce separate if you prefer to preserve its freshness.
Freezing
If you want to save some for later, freeze uncooked malfatti on a baking sheet in a single layer until solid. Transfer them to a bag or container, then freeze for up to 2 months. When ready to enjoy, cook them straight from frozen in boiling water, adding a minute or two to the cooking time.
Reheating
Reheat leftovers gently in a saucepan over low heat, adding a splash of water or extra sauce to keep everything moist. Avoid microwaving for too long to preserve the dumplings’ delicate texture. Warm and comforting, reheated malfatti are just as divine as when freshly made.
FAQs
What does “Malfatti” mean?
“Malfatti” translates to “poorly made” or “badly made” in Italian, originally referring to the rustic, uneven shape of these dumplings. It’s a charming reminder that homemade food doesn’t have to be perfect to taste amazing.
Can I use frozen spinach instead of fresh?
While fresh baby spinach provides the best texture and flavor, you can substitute frozen spinach if needed. Just make sure to thaw and squeeze out as much water as possible before mixing to avoid soggy dumplings.
What if I can’t find dry ricotta?
Dry ricotta is crucial for the right consistency. If you only have wet ricotta, try draining it in a cheesecloth or strainer overnight to remove excess moisture.
Can I make the Napoli sauce ahead of time?
Absolutely! The Napoli sauce often tastes even better the next day as the flavors deepen. Make it ahead and simply reheat gently before adding the cooked malfatti.
How do I know when the malfatti are cooked?
When the dumplings float to the surface of the boiling water, it’s a clear sign they’re almost done. Let them cook for an additional 1 to 2 minutes to ensure they are fully cooked through but still tender.
Final Thoughts
There’s something truly heartwarming about preparing and savoring the Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) Recipe. It’s a dish that invites you to slow down and enjoy the simple pleasure of homemade goodness. Whether it’s a family dinner or a special occasion, this recipe promises a deliciously comforting experience that’s sure to become a treasured classic in your kitchen. Go ahead and try it—you’ll be so glad you did!
